Cooking Steps

1. 

   Step1:Soften butter, sift in sugar powder, beat until white and fluffy, then add egg yolk and beat evenl

2. 

   Step2:Add the low powder, milk powder and coconut to the butter. Mix well and reshape. I use the movable bottom cake mold of exhibition art 21cm. According to the formula, it's just one. I made half of it this time. After the dough is shaped, take it out of the mold. Wrap it with plastic wrap and refrigerate it for 1 hour.

3. 

   Step3:Cream cheese and butter soften at room temperature, add sugar powder and beat smoothly. Then add lemon juice and beat evenly. Put it into a flower mounting bag and refrigerate it for future use.

4. 

   Step4:Take out the frozen biscuit dough and cut it into 58mm thick slices. Bake at 180 degrees for 13 minutes. Turn it over halfway. If you like a thicker one, bake a little more.

5. 

   Step5:Put the baked biscuits into the cheese stuffing after they are cool. Refrigerate them for one night. The next day, they will be better if they are soft